Arguably the most iconic and delicious Cantonese food in Hong Kong.
The Chairman’s Steamed Fresh Flowery Crab with Aged Shaoxing Wine & Fragrant Chicken Oil & Flat Rice Noodles is my first love here, and it gets better each time I’m back.
One of the essences of Cantonese cuisine is the use of fresh local seafood and best steamed with condiments that bring out its freshness and natural sweetness.
The Chairman exceeds all expectations with this famed, quintessential dish.
Every flower crab is meticulously chosen fresh outta the boat every morning.
It is then carefully prepared and steamed with aged Shaoxing wine and chicken fat that elevate the natural flavours of the crab, and also clam juice, kombu and emulsified with egg yolk for the best unami.
Served with the 3-generation specialty Chencun flat rice noodles, these silky & delicate, fragrant flat rice noodles absorb the delicious goodness into it.
This ultimate combination is so outstanding and skilfully executed that every seafood lover and even non-crab eater would enjoy it immensely.
With the flower crab meat that is so fresh, so luscious and tastes so heavenly on top of the unami concoction and the flat rice noodles, I think I would devour this dish all by myself the next time.
This cult-status Cantonese restaurant normally has a notoriously long waiting list.
If you haven’t tried this iconic dish at The Chairman, you should book asap before Hong Kong re-opens to international travellers. 😉
🏆 2nd Asia 50 Best Restaurants 2020
📍 The Chairman, 18 Kau U Fong, Central, Hong Kong
👨🏻🍳 Kwok Keung Tung